Homemade Flavored Coffee Creamer Recipe

Homemade Coffee Creamer

I have another coffee-related post for you today!  Coffee Creamers can be filled with tons of artificial sweeteners, flavors, and additives.   The shelf life of Coffee-Mate alone should make you wonder what’s in it.  Recently I began wondering if Homemade Flavored Coffee Creamer was even possible. If this was something that could be made from home for less money and possibly even healthier.  So I did a bit of research and came across this recipe.  I hope you enjoy it as much as I have!

Coffee Creamer Base Ingredients (you can use it as is or add the flavors mentioned below)

1 14 oz can sweetened condensed milk
2 cups milk (use non-fat to save on calories)


Add the above ingredients to a 32oz bottle and shake well (re-use an old creamer container if you have one). Like I said above, this makes a deliciously sweet base creamer, but you can spruce it up with your favorite flavors too.

Homemade Vanilla Coffee Creamer

Flavors… just add to the basic mix and shake however this recipe suggests that if you’re adding powdered ingredients you should first dissolve them down by simmering them in some of the milk before you add them to the creamer base.

2 tsp QUALITY vanilla extract

Chocolate Almond:
1 TB cocoa Powder
1 tsp Almond Extract

1 tsp almond extract
1/2 tsp orange extract

1 TB cinnamon
1tsp vanilla extract
1 tsp almond extract

Vanilla Caramel:
2 TB caramel ice cream topping
1 tsp vanilla

Chocolate Raspberry:
2 tsp cocoa powder
2 TB raspberry syrup

Irish Cream:
2 tablespoon chocolate-flavored syrup
1 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract

2 tsp coconut extract

Peppermint Mocha:
2 TB chocolate syrup
1 tsp peppermint extract

Cinnamon Vanilla:
2 tsp cinnamon
1 tsp vanilla extract

A few bonus tips:

  • When you use a powdered ingredient, like cocoa or cinnamon, heat 1/2 cup of the milk and dissolve the powdered ingredient then allow it to cool and continue on with the recipe.
  • If you use cow’s milk, remember to note the expiration date!
  • If you need dairy free, try dairy-free sweetened condensed milk recipes with coconut or almond milks. I havent had a chance to test it yet , though.
  • For a flavor short cut you can get flavored coffee syrups like Torani or  Homemade Vanilla Syrup. Just add in a few shots to your taste preference
Thanks SuperPickle for the recipe!


  1. mgmama says

    I’ve been making my own creamer for almost a year now. It took me a little to get used to, but now I cannot drink the “fake” stuff. There is also nonfat sweetened condensed milk to really cut calories/fat.

      • Rachel G says

        Will you still be posting a homemade sweetened condensed milk recipe? I would love to have a recipe for that. Thank you for the creamer one, will be trying it soon :)

        • Lynda says

          1.This is an easy recipe for homemade sweetened condensed milk. It will work in recipes the same as purchased sweetened condensed milk. A few simple ingredients will help you make fresh sweetened condensed milk right in your own kitchen. This recipe is quick, simple and economical.
          2 Place the following ingredients into a blender in this order:
          2/3 c. sugar
          3 Tbsp. melted butter or margarine
          1/3 c. boiling water
          1 cup dry milk
          3. Cover and blend until smooth. The mixture will thicken as it blends. It will become even thicker as it cools.
          4. Pour into a container and cool completely before using. This recipe yields one can of commercial size sweetened condensed milk.

  2. Holly says

    I’ve been making this for about a year now. A couple of things that I tweeked for my taste were 1) I like it pretty sweet so I add about a half a cup of sugar, 2) real vanilla extract made it taste like cough syrup so I add imitation vanilla instead. The alcohol taste was overpowering otherwise. I also use 1 can sweetened condensed milk, 1 cup of regular milk, and 1 cup of reconstituted powdered milk. It’s one of the ways that I rotate my emergency food storage. I hate to let it go to waste and normally hate taste of it, but it goes well in the creamer.

  3. Mary Ellen says

    Thank you, thank you, thank you! I live overseas and our local store stopped carrying flavored coffee creamer – which was VERY expensive. So even if they start carrying it again I will stick to this recipe! I bet this would be good made with coconut milk or almond milk too – I’ll let you know!

    • Morgan says

      I am sure it would be good with either of those. I would appreciate an update on the variation or different flavors you try. Thanks!

  4. Cindy says

    This sounds awesome. I want to give it a try. One question — I need to buy sugar free creamers for my husband. Any ideas on how that can be done?

    • Neomi says

      Use this recipe with the one listed instead of using sugar use truvia or splenda instead: 1.This is an easy recipe for homemade sweetened condensed milk. It will work in recipes the same as purchased sweetened condensed milk. A few simple ingredients will help you make fresh sweetened condensed milk right in your own kitchen. This recipe is quick, simple and economical.
      2 Place the following ingredients into a blender in this order:
      2/3 c. sugar
      3 Tbsp. melted butter or margarine
      1/3 c. boiling water
      1 cup dry milk
      3. Cover and blend until smooth. The mixture will thicken as it blends. It will become even thicker as it cools.
      4. Pour into a container and cool completely before using. This recipe yields one can of commercial size sweetened condensed milk.

      • Anne Tully says

        Has anyone made it with Stevia? I’d like to get the amount to use, as it is so much sweeter than sugar. Also, I freeze my commercial coffee creamer…anyone tried that yet? Thanks!!

  5. Taffy Frabell says

    here is a list for other flavors
    French Vanilla Creamer

    2 teaspoons vanilla extract OR vanilla coffee syrup

    Vanilla Bean Coffee Creamer

    2 teaspoons vanilla bean paste


    2-3 tablespoons chocolate syrup
    (1 tsp vanilla extract, optional)

    Chocolate Almond

    1 tablespoon cocoa powder
    1 teaspoon almond extract


    1 tablespoon cinnamon
    1 teaspoon vanilla extract
    1 teaspoon almond extract

    Vanilla Caramel

    2 tablespoons caramel ice cream topping
    2 teaspoons vanilla extract

    Chocolate Raspberry

    2 teaspoons cocoa powder
    2 tablespoons raspberry syrup

    Irish Cream

    2 tablespoons chocolate syrup
    1 teaspoon instant coffee
    1-2 teaspoons vanilla extract
    1 teaspoon almond extract


    2 teaspoons coconut extract

    Samoa (like the Girl Scout Cookies)

    2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
    2 tablespoons chocolate syrup
    2 tablespoons caramel ice cream topping

    Peppermint Patty

    2 tablespoons chocolate syrup
    1 teaspoon peppermint extract

    Cinnamon Vanilla

    2 teaspoons cinnamon
    2 teaspoons vanilla extract

    Pumpkin Spice

    3 tablespoons pureed pumpkin
    1 teaspoon pumpkin pie spice
    4 tablespoons maple syrup
    1 teaspoon vanilla extract

    Honey Vanilla

    1/4 cup honey
    2 teaspoons vanilla extract

    Homemade Coffee Creamer – over 2 dozen flavor possibilities and one base recipe!

    Almond Joy
    1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
    1 teaspoon almond extract
    2 tablespoons chocolate syrup

    Sweet Cream
    Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
    2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
    1 teaspoon almond extract

    Chocolate Orange
    2 tablespoons chocolate syrup
    1-2 teaspoons orange extract

    2 teaspoons hazelnut extract

    Chocolate Hazelnut
    2 tablespoons chocolate syrup
    2 teaspoons hazelnut extract

    Cinnamon Cake
    2 teaspoons cinnamon
    2 teaspoons vanilla extract

    Salted Caramel
    2-3 tablespoons caramel ice cream topping
    1/2 teaspoon salt

    replace milk in base recipe with equal amount of heavy cream
    1 teaspoons vanilla extract
    2 teaspoons rum extract
    1 teaspoon ground nutmeg

    Toasted Almond
    2 teaspoons almond extract

    Directions & Tips:
    In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
    Sunday at 8:17pm · Like · 5
    Taffy Frabell Thank you Angi, this is the one I had seen .
    Sunday at 8:18pm · Like · 1
    Joy Zarecki Filion Here’s a link to the same information


  6. Victoria Walker says

    How many points plus does this come out to per serving? I’m sure a TBSP would be plenty…. Maybe 1 PP?

    • Maria says

      I haven’t tried it but I would imagine you could tweak the recipe and make it work! Keep in mind that the sweetness and consistency of coconut and almond milk will be different. You might need to add a little bit of water to the coconut milk. And you might want to adjust the amount of condensed milk when you use almond milk so that it’s not overly sweet. But your best bet would be to adjust the measurements along the way (and write them down for future reference!).

    • Kristen says

      I used Vanilla Almond milk instead of dairy milk and it tastes great! I also used some Torani’s Caramel syrup. No more fake creamer for me! Awesome and easy recipe :)

  7. L says

    I hope everyone reading this is 100% aware that condensed milk is basically a whole cup of sugar to 2 cups of milk heated until pre-boil point. And additives being the word to try and stay away…going with sweetened condensed milk is the worst way. It is made with 100% processed white sugar which (if anyone’s ever visited a sugar making mill…it smells of sulfur and ammonia/bleach). Nevermind the sugar high and the calories if anyone is trying to keep an eye on their weight.
    Hate to come in and somewhat burst the DIY bubble but…this is a terrible call. Use plain regular mixed heavy cream and milk. It is the closest to natural and organic you’ll ever get. :/

    • Maria says

      Thank you for chipping in! I would be interested in trying out this recipe using the heavy cream and milk option. And maybe adding some organic agave to sweeten it up? Hmm… sounds promising. :)

  8. Alexandra Miller says

    I concur. WOW! Have you checked out the calories on the sweetened condensed milk? Good thing my coffee is always my “treat.” It dawned on me in the middle of this recipe that if I am striving to eliminate processed crap (why I skip the store-bought creamer in the first place) perhaps I should not replace it with sweetened condensed milk.

    But, I live in Malawi so any coffee creamer whatsoever is a luxury! Next time, I will make my own condensed milk and rather than using sugar, I will substitute raw honey.

    I LOVE my creamer; thanks for the recipe! It’s great to always have a “base” that you can try your own flair on.

    Thanks for sharing!

    • Maria says

      Malawi !! That sounds so exotic and remote. I would love to hear how it goes making your own condensed milk and using honey for this recipe. Sounds delicious.

  9. Brenda says

    I made Vanilla Chai Tea creamer by steeping 2 Vanilla Chai Tea Bags in the warm milk base. It was great. If you like a stronger flavor then use 3 tea bags.

  10. says

    Hi Morgan
    My daughter is single and lives alone. She loves flavored coffee creamers but didn’t buy them or make them because they’d go bad before she could use it all and they are expensive. After I told her how to make your flavored creamers, I suggested that she give the bottle a shake and pour into an ice cube tray, freeze the creamer, then pop them out of the ice cube tray and put into a ziploc freezer baggie to keep in the freezer. Now she always has fresh flavored creamers on hand for a fraction of the price of store bought creamers. Oh…and I look brilliant!

  11. Matt Davis says

    I use a very similar recipe, only I use half and half rather than milk, as you end up using less per cup of coffee for the same amount of “lightening”. One HUGE tip I can add is that when you shake (or even blend) the ingredients, some separation will occur, even with regular shaking. I ended up with a difficult to remove puddle of thick white goo at the bottom of the bottles. Instead, I bring it all to a simmer, stirring often, and cool. The condensed milk and half and half (or regular milk) become more of an emulsion (probably not the correct word – maybe homogeneous?) and don’t leave the residual goo in the bottom.

  12. michelle says

    i made the pumpkin pie flavor today using Matt Davis’s tip of heating it all up. Very easy and simple. I added a little more pumpkin, just because I like pumpkin. It all fits very nicely in a little quart milk jug. I also used skim milk and fat-free sweetened condensed milk. Next time I’ll try to make my own condensed milk. Thanks for the tips!!

  13. Jen says

    I absolutely love Almond Joy creamer in my coffee. It’s pretty much the only flavor I’ll use. I’ve tried numerous recipes to make it and they’ve all included sweetened condensed milk in the recipes. The problem with this is (and I don’t know if it’s just the Almond Joy flavored creamer or other flavors) when I make it, it has always tasted horrible. The sweetened condensed milk makes my coffee taste kind of burnt. I’ve used the same kind of coffee, freshly made and it has always tasted horrible with the homemade creamer but was perfectly fine with the store bought creamer. Is there a way to make it without the sweetened condensed milk?

    • Maria says

      Jen, I wonder if using condensed milk from coconut or almond milk would solve your problem. Also. I haven’t heard from other readers having this problem with a burnt taste. I think if it were a generalized issue I would have heard about it. Maybe it’s some other ingredient (like to almond or coconut extract). One idea would be to switch the brands of the ingredients you are using. Sorry I don’t have a better answer for you …

      • Shari says

        Jen, I agree, I am a HUGE Almond Joy cream drinker!!! And I just made a recipe like this one yesterday and I didn’t like it, I also was thinking it was the sweetened condensed milk. I thought I’d try heating it all together on the stove as someone else commented on this earlier and see if that helped or leave out the almond or coconut extract and just try vanilla or something, and maybe try 2 %milk which is usually what I have at home, I used half and half. Love the idea of this though! let me know if you try something else, My email is shari2keywest@yahoo.com


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